Lemon Olive Oil

5 from 2 votes

This easy lemon olive oil is a quick infused oil made with lemon zest and fresh herbs, and is perfect in salad dressing. Freeze for later!

Prep Time3

Cook Time2

Minimum Infusion Time:10

Total Time15

Course: Condiment

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: 1-tablespoon servings

Calories: 120kcal

1 cup olive oil
1 tablespoon fresh thyme or rosemary, removed from stems Or use 2 teaspoons fragrant, dried herbs
2 lemons, zested organic lemons preferred

Heat the oil until it's warm and just beginning to simmer. Do not bring it to a boil. Turn off the heat.
Add the herbs and lemon zest. Allow the herbs and zest to steep covered for at least 10 minutes.
If desired, use right away.
For a more intense lemon flavor, add the oil, zest and herbs to a glass container and steep for at least 3 hours (or up to 3 days) in the fridge.
The oil will harden in the fridge, so move it to room temperature about 30 minutes before using.
Refrigerate oil: The infused oil will last for up to 3 days if kept refrigerated.
Freeze oil: Leftover oil can be preserved longer if frozen within 2-3 days. For easy freezing, try pouring the oil into a portioned silicone mold (such as an ice cube tray), and then moving the frozen oil cubes to a freezer bag. Use frozen oil within 3 months for the best flavor. If frozen, oil should be used within two days of thawing.

Amounts listed for lemon zest and herbs can be adjusted as desired.